Fried Pumpkin Pie Cheesecake Hand Pies
Makes 8-16 pies depending on how thin you roll the dough and how big your pies are. Baking the pumpkin pie filling before filling the pies ensures fully cooked filling and less possibility of liquid leaking out while frying.
  • 1 recipe of Perfect Pie Crust Dough
  • 4 oz. Cream Cheese
  • 1 T. Sugar
  • 1 T. Sour Cream
  • 1 Egg, beaten(divided)
  • 1 C. Pumpkin Pie Filling
  • 1 T. Evaporated Milk
  • Oil, for frying
  • Cinnamon Sugar, for coating
  • White Chocolate, melted(if desired)
  1. Make the pie crust according to recipe instructions. Keep chilled until ready to roll.
  2. Preheat the oven to 350 degrees.
  3. In a small mixing bowl, beat together the cream cheese and the sugar.
  4. Add the sour cream and ½ of the beaten egg. Beat until smooth, scraping the sides of the bowl once or twice with a rubber spatula. Set aside.
  5. Mix together the pumpkin pie filling, the remaining half egg, and the evaporated milk until smooth.
  6. Pour the mixture into a small(loaf pan sized) oven proof baking dish and bake the pumpkin pie filling for 15-20 minutes, or until set.
  7. Remove from oven and let cool.
  8. Heat about 2-3" of oil in a heavy pan.
  9. Roll out the pie crust to a ⅛" thickness. Cut the dough into several 3-4" circles.
  10. Place about 1 T. of cheesecake filling and 1 T. of baked pumpkin pie filling in the center of each pie crust circle. Fold each pie crust round over into a crescent shape and seal the edges with the tines of a fork.
  11. Fry each pie in the hot oil for 1½-2 minutes per side, or until golden brown on each side.
  12. Remove from oil and drain for 2 minutes on a paper towel.
  13. Coat the pies in cinnamon sugar and drizzle with melted white chocolate before serving, if desired.
Recipe by The Kitchen McCabe at